If you follow my Facebook page you may have seen that I’ve been a bit obsessed with baking bread this week (currently on my fourth bake in a week from James Morton’s Brilliant Bread book). As I’ve been baking other people’s recipes, my lovely friend and fellow Brighton Baking Bunch member, Hannah, has done a guest blog post for me on her recent adventures in biscuit making. Enjoy!
With a visit to the in-laws in the diary, I thought I would score some brownie points by baking amaretti biscuits. I don’t have a good track record with small bakes. However, with only four ingredients and a recipe by Mr Gino D’Acampo himself, what could possibly go wrong?
Well first off, instead of baking approximately 20 biscuits like the recipe stated, I ended up with 33. They were also quite chewy when I expected them to be hard. Thankfully, most people who tried them liked the texture. If you want a crunchier biscuit, take them out the oven to cool for a bit then put them back in on a low temperature until they’ve dried out.
- 340g / 12 oz ground almonds
- 340g / 12 oz caster sugar
- 4 egg whites
- 30ml / 1 fl oz amaretto liquor
- Butter for greasing
Heat the oven to 170C and grease a tray lined with greaseproof paper. Separate the egg and plop the whites into a large bowl. Now, if you’re sensible, you’ll own an electric whisk. If you’re a glutton for punishment like myself, you have to beat the egg whites by hand, which takes forever. Beat them until peaks form.
Gently fold in the caster sugar and ground almonds before adding the amaretto. The recipe says mix this to form a smooth paste – I’d argue it forms a sticky mashed potato-like substance but it tasted good (yes, I eat raw biscuit mix).
If you want rustic splats, scoop little piles of the mixture onto the baking tray, allowing enough space for the biscuits to expand. For a proper biscuit shape, roll the dough into small balls – approximately 2cm in diameter. Place the tray in the oven for 15-20 minutes until the amaretti biscuits are golden brown.